产3-羟基丁酮菌株的筛选及产物分析
The Screening of Acetoin-producing Strain and Identification of Metabolite
范宜晓 1赵祥颖 2张家祥 2杨丽萍 2刘建军3
作者信息
- 1. 山东轻工业学院食品与生物工程学院,山东济南250353
- 2. 山东省食品发酵工程重点实验室,山东济南250013
- 3. 山东轻工业学院食品与生物工程学院,山东济南250353 山东省食品发酵工程重点实验室,山东济南250013
- 折叠
摘要
从日本传统食品纳豆中分离筛选获得1株产3-羟基丁酮的菌株SF4-3,以葡萄糖为主要碳源,该菌株在37℃,180 r/min摇瓶培养96 h,3-羟基丁酮产量为33.90 g/L,利用气相色谱及气相色谱-质谱联用对菌株SF4-3的发酵液进行分析,结果表明主产物为3-羟基丁酮,纯度为95%以上,不产2,3-丁二酮或2,3-丁二醇。根据形态特征、生理生化特征及16S rDNA序列分析,该菌株被鉴定为枯草芽孢杆菌（Bacillus subtilis）。
Abstract
In this study, an acetoin-producing bacterial strain SF4-3 was isolated from Japanese traditional food natto. When it was incubated with 180 r/rain for 96 h in the flask at 37 ℃ , acetoin concentration of strain SF4-3 could reach 31.26 g/L using glucose as the main carbon source. The fermentation broths of strain SF4-3 were ana- lyzed by gas chromatography (GC) and gas chromatography-mass spectrometry (GC-MS) , the main product was ace- toin and its purity was higher than 91% , without butanedione and 2,3-butanediol produced which were commonly present as by-products. Based on morphology, physiological and biochemical characteristics as well as the 165 rDNA gene sequence, strain SF4-3 was identified as B. subtilis.
关键词
3-羟基丁酮/菌种筛选/产物鉴定/枯草芽孢杆菌Key words
acetoin/screening/identification/Bacillus subtilis引用本文复制引用
基金项目
山东省科技发展项目(2009GG20002022)
出版年
2012
国家科技期刊平台
NSTL
维普
万方数据